Name: Simon Rogan
Price range: $$$

$1380 per person

Available at lunch and dinner.

Guests may select one course from each of the following menu sections: Starters, Intermediates, Mains and Desserts. The meal will be complemented by snacks, a pre-dessert and sweet treats.

Vegetarian options are available. Please let us know your preference and any other dietary requirements at the time of booking.

SNACKS

Raw Spanish mackerel in coal, oyster emulsion and pickled turnips

Scallop cracker, emulsion of farm offerings

Aerated Chioggia beetroot with slow cooked ox tongue and pine nut crumb

Preserved winter truffle honey bread, cultured brown butter

STARTERS

Young Napa cabbage grilled over embers with HK oyster mushrooms and horseradish

Raw blue fin tuna wrapped with purple kohlrabi, nasturtium dressing and marigold

Supplement $128 per person

SUPPLEMENTARY COURSE

Raw Hokkaido scallop with sea urchin cream and Makauy pepper

Supplement $288 per person

INTERMEDIATES

Stuffed Seabass with fennel pollen, summer beans, fermented Jicama and whey sauce

Dry aged threadfin with tomato molasses, courgettes and bone sauce seasoned with tomato vinegar

MAINS

Guangdong dry aged duck roasted with longan honey, Boltardy beetroot cooked in blackcurrant and perilla

Wah Kee Farm pork with braised kale, pickled walnut and sauce finished with apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

Supplement $188 per person

PRE-DESSERT

Aerated calamondin, sheeps’ yoghurt and aged tangerine

DESSERT

Golden figs with preserved Strawberry, fig leaf baked rice pudding

Zen farm guava tartlet, chamomile cream and frozen guava juices

SWEET TREATS

Baked chestnut with caramalised Akesu apples

Frozen mint cake and Assam tea

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Book Your Table

3 courses | $520 per person

Please let us know your preference and any other dietary requirements at the time of booking.

SNACK

Late season tomatoes infused with lovage

Preserved summer truffle honey bread, cultured brown butter

STARTER

Young Napa cabbage grilled over embers with HK oyster mushrooms and horseradish

Raw Blue fin tuna wrapped with purple kohlrabi, nasturtium dressing and marigold oil

$128 supplement per person

ADDITIONAL COURSE

Hokkaido scallop with sea urchin cream and Makauy pepper oil

$288 supplement per person

MAINS

Braised kales, grains and wild garlic with slow cooked hen’s yolk and burnt onion

Guangdong dry aged duck roasted with Longan honey, Boltardy beetroots cooked in blackcurrant and perilla

CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

$188 supplement per person

DESSERT

Zen farm guava tartlet, chamomile cream and frozen guava juices

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

$1,880 per person

Tuesday 25th and Wednesday 26th August

A special collaborative series between Roganic and Michelin-starred and Michelin Green-starred GIGAS from Seoul, available for dinner only.

Warm broth of fermented jicama, mussel, buttermilk whey

Roganic

Fresh Celtuce and Ama Ebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline, toasted bread

GIGAS

Beetroot, arugula, passionfruit sabayon, red onion

GIGAS

Seaweed pudding glazed in kelp syrup, smoked eel and horseradish

Roganic

Herb salad with herb cream, goat cheese, caper, guanciale, scallop, cream, herbs from GIGAS Farm and caviar

GIGAS

Red snapper, jalapeno, turnip and potato with a cod pil pil sauce

GIGAS x Roganic

Guangdong roast duck with corn & chilli, sweet potato romesco and morning glory

GIGAS x Roganic

Strawberry and yogurt, lemon cucumber, green asparagus, beet foam

GIGAS

Toasted Yi-O rice cream infused with fig leaf, Zen Farm figs and molasses

Roganic

Homemade madeleine using Mom’s recipe

GIGAS

Pink guava and frozen marigold cream sandwich

Roganic

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Due to nature of this event we may not be able to cater for all dietary requirements.

Book Now

Our Drinks Programme

Our wine list and pairings reflect our ethos, featuring small-scale winemakers who respect nature and take a unique approach. Organised by style rather than region, our wine list is designed to help you find what you love. To complement our menu, we’ve also included larger bottles and magnums. It's important to note that all bottles purchased will need to be opened at the restaurant.

For those looking for something non-alcoholic, Priscilla, our assistant restaurant manager has spent months developing and testing soft drinks pairings, working with surplus produce from our kitchen and ingredients from local growers.

Our Sample Wine List

Dietary Requirements

To ensure we have enough time to accommodate your needs, please inform us at the time of booking if there are dietary requirements for your table. Unfortunately, it will not be possible to accommodate requests made on the day.